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Perfect Herb-Crusted Prime Rib Roast with Red Wine Jus

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This Classic Herb-Crusted Prime Rib Roast with Red Wine Jus isn’t just a holiday centerpiece — it’s the kind of meal that makes you slow down and actually taste what you’re eating. The rosemary and thyme melt into the fat cap, creating a crispy, aromatic shell that gives way to buttery, pink meat underneath.

Ingredients

Scale
  • 1 bone-in prime rib roast (6–8 pounds)
  • ¼ cup fresh rosemary, finely chopped
  • ¼ cup fresh thyme leaves
  • 6 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly cracked
  • 2 cups beef broth, low-sodium
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 2 sprigs fresh thyme
  • 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

  1. Prep the roast (24 hours before cooking): Pat the prime rib dry with paper towels. Mix the chopped rosemary, thyme, minced garlic, olive oil, kosher salt, and black pepper in a small bowl until it forms a thick paste. Rub this mixture all over the roast, making sure to coat every surface, including the ends. Wrap the roast loosely in plastic wrap and refrigerate for at least 12 hours, up to 24 hours.
  2. Bring to room temperature (2 hours before cooking): Remove the roast from the refrigerator and let it sit on the counter for 2 hours. The roast should feel cool but not cold to the touch.
  3. Preheat the oven: Position your oven rack in the lower third of the oven. Preheat to 450°F (232°C).
  4. Roast at high heat (15-20 minutes): Place the roast bone-side down on the rack in your roasting pan. Roast at 450°F for 15-20 minutes until the herb crust turns deep golden brown and fragrant.
  5. Reduce heat and continue roasting: Without opening the oven door, reduce the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 120-125°F (49-52°C) for medium-rare. This usually takes about 15-18 minutes per pound. For a 7-pound roast, expect about 1 hour 45 minutes to 2 hours total cooking time. Start checking the temperature at the 1 hour 30 minute mark.
  6. Rest the roast (20-30 minutes): Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil. Let it rest for 20-30 minutes. The internal temperature will rise another 5-10 degrees during this time.
  7. Make the red wine jus: While the roast rests, pour the pan drippings through a fine-mesh strainer into a measuring cup. Let it sit for a minute, then spoon off the excess fat. Place your saucepan over medium heat and add the butter. Once it melts, add the minced shallot and cook for 2 minutes until soft. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes. Add the beef broth and thyme sprigs. Simmer for 10 minutes until s…
  8. Carve and serve: Remove the kitchen twine. Slice the roast against the grain into ½-inch to ¾-inch thick slices. Cut along the bones first to remove them, then slice the meat. Serve immediately with the red wine jus spooned over the top.

Notes

Don’t skip the overnight salt brine — it’s crucial for texture and moisture. Use a thermometer, not a timer, for perfect doneness. Let the roast rest for at least 20 minutes before carving. Save the bones for making beef stock.

Nutrition

Keywords: prime rib, herb crust, red wine jus, roast beef, holiday dinner, Christmas dinner, special occasion, beef roast

Find it online: https://cookluma.com/perfect-herb-crusted-prime-rib-roast-with-red-wine-jus/